Tempura Stuffed Squash Blossoms
Squash blossoms get the star treatment with a tangy Greek yogurt-herb filling and a light, crisp tempura coating. A garden-fresh delicacy that’s easier than you’d think — perfect for a summer appetizer or snack.
Equipment
- Medium mixing bowls
- Piping bag or zip-top bag
- Small spoon
- Chopsticks or fork (for mixing batter)
- Medium saucepan or deep fryer
- Slotted spoon or spider
- Paper towels
- Tongs
Ingredients
For the Filling:
- ½ cup full-fat Greek yogurt strained if watery
- 1 small garlic clove finely grated or mashed
- Zest of ½ a lemon
- 1 tsp fresh lemon juice
- 1 –2 tbsp chopped fresh dill or parsley/basil/whatever you prefer
- 1 tbsp nutritional yeast
- Pinch of salt and pepper
For the Tempura batter:
- ½ cup all-purpose flour plus more for dusting blossoms
- 1 tsp cornstarch
- ½ cup ice-cold sparkling water use plain or a mild flavored sparkling water
- Pinch of salt
For the Squash Blossoms & frying:
- 8 –10 fresh squash blossoms cleaned and stems trimmed
- Neutral oil for frying
- Flaky sea salt for serving
Instructions
- Gently inspect your squash blossoms for any bugs or debris. Use a damp paper towel to clean them, if needed. Remove the stamens or pistils inside, then pat dry.
- In a small bowl, mix together Greek yogurt, garlic, lemon zest and juice, fresh herbs, nutritional yeast, salt, and pepper. Taste and adjust seasoning — it should be bright and tangy, but not watery.
- Transfer the filling to a piping bag or a zip-top bag with the corner snipped off. Gently pipe a small amount of filling into each blossom, then twist the tops to close. Keep them chilled while you heat your oil.
- Fill a medium saucepan or deep fryer with about 2 inches of oil. Heat to 350°F (175°C). Use a thermometer if you have one for best results.
- In a medium bowl, whisk together the flour, cornstarch, and a pinch of salt. Add the ice-cold sparkling water and stir gently — it should be slightly lumpy. Do not overmix.
- Lightly dust each stuffed blossom with a little flour to help the batter stick. Dip into the tempura batter, letting excess drip off, then carefully place into the hot oil. Fry 2–3 at a time to avoid crowding.
- Fry each blossom for about 1–2 minutes per side, or until lightly golden and crisp. Remove with a slotted spoon and drain on paper towels.
- While still hot, sprinkle with flaky sea salt. Serve immediately and enjoy the delicate crunch and creamy, herby filling!
Video
@herbyeater Picked these squash blossoms straight from my friend’s garden and couldn’t let them go to waste — so they got the tempura treatment ✨ Crispy on the outside, creamy herby + noochy on the inside.. just a little summer magic. Tempura squash blossoms - The secret? Keep that batter ice-cold and lumpy for an airy crunch. And yes… I used a coconut LaCroix because it was all I had left — zero regrets 😂 still turned out fantastic so alls well that ends well. Next time you spot squash blossoms, take them home — and don’t forget to follow for more herby eats. 🌱💛
♬ Keep It Together - VILLFORTH
Notes
Fresh is best: Make these as close to serving time as possible — tempura is at its crispiest when hot!
Flavor swaps: Try swapping dill for basil, parsley, or chives for a different herby vibe.
Dip ideas: These are delicious on their own, but a lemony garlic aioli or quick ponzu sauce makes a nice pairing.